Yield: 6 Servings
Measure | Ingredient |
---|---|
12 ounces | Rotini pasta, cooked and drained |
6 \N | Green onions, thinly sliced |
2 \N | Sm. zucchini, thinly sliced |
2 cups | Frozen broccoli and cauliflower, |
\N \N | Thawed and drained |
1½ cup | Thinly sliced carrots, parboiled |
1 cup | Thinly sliced celery |
½ cup | Frozen peas, thawed |
2 \N | 1/4 oz can sliced ripe olives, drained |
6 ounces | Jar marinated artichoke hearts, |
\N \N | Drained and quartered |
\N \N | Dressing: |
½ cup | Mayonnaise |
½ cup | Bottled Italian salad dressing |
½ cup | Sour cream |
1 tablespoon | Prepared mustard |
½ teaspoon | Dried Italian seasoning |
In a large bowl, combine pasta, onions, zucchini, broccoli and cauliflower, carrots, celery, peas, olives and artichoke hearts. In a small bowl, combine dressing ingredients; mix well. Pour over pasta and vegetables and toss. Cover and refrigerate for at least 1 hour.
Serves: 16 From: "Taste of Home Magazine" Posted by: Debbie Carlson (D.CARLSON - GEnie)